Notes

Sweet Delicious Waffles
Expert Author John R Chapman

If you didn't read the teaser for this article, you've missed a grand introduction to 1 of my favorite foods: waffles. They can be a similar as you remember once you were a kid, or as complex because the culinary champions of the world's finest restaurants can muster. Yes, I am a fan, and loyal subject, of Waffledom. The following recipe may be the base of nearly every other waffle recipe, so take heed.

Ingredients:

2 glasses of bread flour (unless you have bread flour, all-purpose can do)

1 tablespoon of baking powder
a pinch or two of salt
2 eggs, sectioned off into yolks and whites in separate bowls
2 cups of whole milk
1/2 cup canola or extra virgin essential olive oil (we'll save any butter for the top of the waffles when we're done)

"What?! No sugar?!" That is right. Avoid being surprised with how sweet they are without it.

Prepping this concoction is really a breeze, but you do need a waffle iron. A stovetop, or electric model will work fine. Unless you have one, they're cheap enough at your neighborhood discount store. I highly recommend the old-style chrome-plated electric models. They are simple, easy to clean, and most have non-stick surfaces.

Directions:

Separate your eggs into yolks, and whites, into two, separate, medium mixing bowls.
Gently mix together the egg yolks. Add the rest off the wet ingredients to the egg yolks and continue steadily to mix gently. Reserve.
With a wire whisk, vigorously whip the egg whites into stiff peaks. pancake mix works fabulously because of this task. Reserve when complete.
In a large mixing bowl, add all dry ingredients and mix them well. Then create a "well" in the center of the ingredients.
Preheat your waffle iron to medium-high. Once the surface reaches the right temperature, a bead of water should "dance" on the surface.
Stir the wet ingredients in to the dry ingredients. It will be lumpy, but that's ok.
Gently FOLD the beaten egg whites into the mixture. Go slowly in order never to"break" the whipped egg whites. This process adds fluffiness and volume to your finished product because the whipped air stays in the batter.
Carefully pour 1 to 1/14 cups of mixed batter onto one side of the waffle iron. Start the outside edges, then work the right path to the center. Close the lid for 4 minutes, then check for a golden brown color to know when they're done.

Serve immediately, or lay flat on a wire rack in your oven, set to "warm" (about 170F). usually do not stack waffles while warming in the oven, else they will have a tendency to get soggy. Any uneaten waffles could be frozen for up to 3 months. Work with a resealable bag, but make sure to squeeze out each of the extra air. Then tomorrow, or three months from now, it is possible to just pop a few into the toaster. They will be as delicious because the day you made them. Frozen to fun in 5 minutes!

Topping ideas offer the old stand-by, maple syrup, but also include strawberries, blueberries, whipped cream, and even peanut butter. Dress them up and experiment with your own mixtures.

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